Place rice and stock in a medium saucepan over medium-high heat. Cover and bring to a simmer. Reduce heat to medium. Cook for 10 minutes. Remove lid.
Meanwhile, heat oil in a wok over high heat. Stir-fry chicken for 5 minutes or until just cooked and browned slightly. Stir in ginger, spice and corn and cook for a minute. Stir in cooked rice, breaking up any lumps. Cook for a further minute.
Stir in coriander. Serve immediately with pappadams.